Sheet Pan Nachos
There’s nothing better than a giant pan of gooey, crispy, fully-loaded nachos this easy sheet pan version brings all the fun and flavor with minimal mess and max deliciousness.
Ingredients
- 1 bag tortilla chips
- 2 cups shredded cheese cheddar, Monterey Jack, or blend
- 1 cup cooked seasoned ground beef or shredded chicken
- 1 can 15 oz black beans, rinsed and drained
- 1 cup diced tomatoes
- 1 jalapeño sliced (optional)
- ½ cup sliced olives optional
- ½ cup chopped green onions
- ½ cup guacamole
- ½ cup sour cream
- Fresh cilantro chopped
- Lime wedges for serving
Instructions
- Preheat oven to 350°F (175°C).
- Line a large baking sheet with parchment for easy cleanup.
- Spread tortilla chips in an even layer.
- Sprinkle cooked meat evenly over the chips.
- Scatter the black beans for extra heartiness.
- Pile on shredded cheese, making sure no chip feels left out.
- Add tomatoes, jalapeños, and olives on top.
- Bake 15–20 minutes until the cheese melts and bubbles.
- Sprinkle fresh cilantro and green onions right after baking.
- Serve warm with dollops of guacamole, sour cream, and lime wedges.
Notes
Build layers instead of piling toppings all on top every bite should feel loaded! Store leftovers up to 2 days and reheat in the oven to bring back the crunch.